I almost named these “Sneaker-doodles” because every time I turned around one of my girls was sneaking a cookie out of the container. These cookies are chewy, soft, and they lend just the right amount of cinnamon and sugar.
They are simple to make, grain-free, and dairy-free. This recipe makes 12 delicious cookies but If you are entertaining guests, you can double or triple the batch. Enjoy!
1/3 cup tapioca starch
2 tablespoons coconut flour
1/2 cup granulated sugar, plus 3 tablespoons for dusting
1/2 teaspoon cinnamon, plus 1/2 teaspoon for dusting
1/2 cup creamy cashew butter
1 egg, room temperature
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper; set aside.
In a medium mixing bowl, whisk tapioca starch, coconut flour, 1/2 cup sugar, and 1/2 teaspoon cinnamon until combined. Add in cashew butter and egg and mix until thoroughly incorporated.
In a small mixing bowl, mix the remaining 3 tablespoons sugar with the 1/2 teaspoon cinnamon for coating.
Sugar coat your hands and roll dough into 1″ balls. Roll dough balls in the cinnamon sugar until coated on all sides. Place on the parchment lined cookie sheet and flatten slightly. Repeat until all dough is used.
Bake for 10 minutes. Remove from the oven and slide the parchment paper onto your counter to cool. Store cookies in an airtight container at room temperature.